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Pineapple Balm Sorbet

Our Lemon Balm plant came back this year and its growing out of control.  I had to find an outlet for its energy.

Pineapple Balm Sorbet

This pale yellow, green-flecked sorbet is wonderful as a dessert or as a palate cleanser, otherwise known as an intermezzo. This recipe is excerpted from Herbs in the Kitchen by Carolyn Dille and Susan Belsinger, Interweave Press, 1992.


  • ½ cup sugar
  • 1 cup boiling water
  • 1 large ripe pineapple, about 2½ pounds
  • ½ cup packed balm leaves


  • Dissolve the sugar in the boiling water and set aside to cool. Remove the rind from the pineapple and core it. Cut it into chunks and measure 5 cups of pineapple. Puree the pineapple with the balm leaves in a food processor, or in a blender in batches. Stir the sugar syrup into the puree and blend well.
  • To make the sorbet in an ice cream maker, follow the manufacturer's instructions. To make the sorbet in the freezer, pour the mixture into a stainless steel bowl and freeze for 40 minutes to 1 hour, until very firm. Remove from the freezer and break the sorbet into 1-inch chunks with a spoon and stir well. Return to freezer for 1 hour or as long as desired.
  • Ten minutes before serving, break up the sorbet and blend or process to a smooth consistency.
  • Transfer the sorbet to chilled serving glasses and return to freezer for 5 minutes.
  • Recipe © Susan Belsinger

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